Mexican Lasagne Recipe

Mexican Lasagne

Ingredients:-

1 tbsp Olive Oil

1 Onion chopped

1 Red Capsicum chopped

1 Zucchini, chopped

2 cloves Garlic, crushed

500 g jar Pasta Sauce

35 g sachet Taco Seasoning

420 g can Kidney Beans, drained and rinsed

310 g can Corn Kernels, drained

5 Tortillas (available ready in market)

3/4 cup Tasty Cheese, grated

Salad, to serve

How to make Mexican lasagna:-

Preheat oven to hot, 200°C.

Heat 1 tablespoon oil in a large frying pan on high.

Sauté onion, red capsicum, zucchini and crushed garlic for 4-5mins, until tender.

Stir in pasta sauce and taco seasoning. Bring to boil on high. Reduce heat to low and simmer for 8-10 mins until thickened slightly.

Stir in kidney beans and a corn kernels. Simmer for 4-5 mins.

Lightly grease a round 20-22cm casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla). Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.

Sprinkle tasty cheese over. Bake for 15-20 mins until golden and cheese has melted.

Cut into wedges and serve with salad.

Stuffed Karela recipe

Stuffed Karela

Ingredients:-

2 large Karelas 1/2 tsp Salt For filling-  2 Potatoes 1/4 tsp Salt 1/4 tsp Red chilli powder 1/4 tsp Amchur a pinch Garam masala 1/4 tsp Jeera 1 tbsp Oil

How to make stuffed karelas:-

Scrape and wash karelas. Slit the karelas lengthwise, rub the surface and interior with salt and leave aside for an hour (preferably over night). Wash them thoroughly and squeeze out the water completely.  Boil and peel potatoes and cut into small pieces or mash. Heat oil in a pan and add jeera. When browned, add potatoes and other masalas. Fry for a few minutes and cool. Stuff the potato mixture in the karelas and tie with thread. Shallow fry them in oil, till tender and light brown in colour. Unite the thread and serve hot with chapattis.

Moong Dal Cutlets

Moong Dal Cutlet Recipe

Ingredients:-

Moong dal - 1/2 cup (soaked in water for one 1 hour)

Potato- 2 (boiled)

Bread crumbs- 1 cup

Green coriander - 2/3 tbsp

Dhaniya powder (coriander powder) - 1/2 tsp

Red chili powder - 1/4 tsp

Aamchoor (mongo powder) - 1/4 tsp

Garam masala - 1/4 tsp

Heeng (asafetida) - 2 pinch

Ginger - 1 inch piece (grated)

Green chili - 2 (finely chopped)

Salt- 1/2 tsp (to taste)

How to make Moong Dal Cutlet:-

·         Peel the potatoes and mash them finely.  

·         Put moong dal, potato and bread crumbs in  big bowl, add all spices and mix them thoroughly.  Knead with hand and prepare the batter.

·         Heat the oil in a pan.  Take out little mixture give it a ball shape, place it in your hand and give it a oval shape.  Prepare all the cutlets similarly.

·         Put 6-7 or as many cutlets in the heated oil and cook on medium flame until they became golden brown from both the sides.  

·         Place them on a saucer.  Prepare all the cutlets with same procedure.

·         Hot pining moong dal cutlets are ready.  

·         Serve with green chutney or sauce.